Strawberry Rhubarb Bellini

Summertime brunch lovers here’s something for you: strawberry rhubarb Bellini. A delightful Prosecco cocktail with puréed strawberries and rhubarb syrup. The combination of rhubarb and strawberries is such a summer classic. Strawberry Bellini is a cocktail on its own, that goes by the name Rossini. So this strawberry rhubarb cocktail is actually a Rhubarb Rossini.

Since I made my first batch of homemade rhubarb syrup I’ve been adding it to all sorts of drinks. Be it soft drinks or alcoholic cocktails, I was positively surprised with the versatility of this syrup. Come Midsummer, Prosecco was obviously involved. If you didn’t know, Midsummer is a big festivity in Sweden, and all festivities call for a glass of bubbles.

But since Midsummer is also peak strawberry season, I happened to have lots of strawberries at home. At first I had thought about only adding a splash of rhubarb syrup to my serving of Prosecco, but then I considered adding some fresh strawberries to the equation. The result was the perfect summer celebratory drink! And now I’m sharing it with you!

Strawberry rhubarb bellini with a fresh strawberry on top.

Strawberry Rhubarb Bellini

Bellini cocktail was invented at Harry’s Bar in Venice, Italy. Just like Mimosa (orange and champagne), it is a beloved brunch cocktail. An original Bellini features Prosecco and peach purée. Sub peach purée for strawberry purée and you have a Rossini. But Rossini is not the only variation to classic Bellini.

There are many recipe variations of Bellini – including my very own Mango Cider Bellini with thick mango juice and dry apple cider. The one with strawberry purée is probably the most renown. And while Bellini was an Italian painter, the strawberry cocktail Rossini takes its name after an Italian composer. No name has been given yet to rhubarb Bellini, but that’s maybe because this one’s a little less famous.

How to make it

First of all you need to gather your ingredients, which are not that many, really. We’re going pretty simple here.

Fresh strawberries, syrup and a bottle of bubbels.

Original Bellini calls for Prosecco, so I genuinely recommend the use of an Italian sparkling wine. Dry or extra dry, the choice is yours. Strawberries must be fresh for the best result. Frozen fruits have a talent for watering down cocktails. Unless you’re blending them frozen in order to get that slushie effect, fresh is to be preferred. As for rhubarb syrup, that will have to be the preliminary step. Make a batch whenever you have harvested (or been given) fresh rhubarb and keep it in the fridge for your summer sippings. You can follow my homemade rhubarb syrup recipe.

Step by step instructions

  • Clean and trim the strawberries. Chop them into smaller pieces for easier blending if using an immersion blender. Combine with rhubarb syrup and blend until smooth. Pour about 5 cl (1,7 fl.oz) of the fruit purée in each glass. I recommend the use of a flute glass.
  • Gently pour the Prosecco in the glass over the purée. The sparkling wine will froth, so you may need to do this step in 2 takes, allowing for the first foam to deflate. Aim for having around 1/2 to 3/4 of the glass full of the actual cocktail, the rest being foam. Serve immediately.

Recipe tips

The foam will not last long, and it’s a fun addition to the visuals of the cocktail. For best results, the Prosecco needs to be poured in last, just prior to serving. If serving this cocktail to a larger party, prepare in advance the fruit purée in each glass and proceed to top with Prosecco only when the guests are ready to take their servings.

To make up for the disappearing foam and make the glass look fuller and more inviting, you can either top it with more Prosecco or add a fresh strawberry to the rim of the glass.

A serving of rhubarb prosecco cocktail.

If you have enjoyed this recipe please consider dropping me a comment below. I always appreciate hearing back from you when you have a chance to try my recipes!

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Strawberry Rhubarb Bellini Cocktail

Prosecco cocktail with fresh strawberry purée and homemade rhubarb syrup.

Course Beverage
Cuisine Italian
Keyword rhubarb bellini, rhubarb prosecco cocktail, rhubarb rossini
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 people
Calories 117 kcal
Author Eva | Electric Blue Food

Ingredients

  • 40 ml rhubarb syrup (click link for recipe)
  • 40 g strawberries fresh
  • 200 ml Prosecco Italian sparkling wine

Instructions

  1. Clean and trim the strawberries. Chop into smaller pieces for easier blending if using an immersion blender. Add rhubarb syrup and blend until smooth. Pour about 5 cl (1,7 fl.oz) of the fruit purée in each glass.

  2. Gently top with Prosecco by pouring it over the purée. The sparkling wine will froth, so you may need to do this step in 2 takes, allowing the first foam to deflate. Aim for having around 1/2 to 3/4 of the glass full of the actual cocktail, the rest being foam. Add a fresh strawberry to the rim of the glass and serve immediately.

Recipe Notes

The foam does not last long, and it's a fun addition to the visuals of the cocktail. For best results, pour the Prosecco in last, just prior to serving. If serving this cocktail to a larger party, prepare in advance the fruit purée in each glass and proceed to top with Prosecco only when the guests are ready to take their servings.

Please notice that the nutritional information shared in this recipe card is made by an online calculator and meant as a guideline only.

Nutrition Facts
Strawberry Rhubarb Bellini Cocktail
Amount Per Serving
Calories 117 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 9mg0%
Potassium 125mg4%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 2IU0%
Vitamin C 12mg15%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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